Sweet Potato, Date and Cinnamon Loaf

by: Vicky Reihana on

Date loaf


It has been a while since I have been inspired by a new recipe… that may have something to do with not having a kitchen to work in for the past few months and moving house a few times!

My inspiration for this recipe came by chance and luck! We struck gold with a builder who has transformed our new home from an old shed into a work of genius! How does this relate to a recipe you ask? His partner just so happens to be a chef, photographer, food stylist all rolled into one!  Cheryl has an ultra stylish blog called “The Krooked Spoon” Its full of delicious healthy, whole food, gluten free recipes styled elegantly to perfection.

I took inspiration from Cheryl’s  “Sweet Potato, Date and Hazelnut Loaf”  recipe. We made a few changes to the ingredients incorporating our Cinnamon Protein Blend and omitting the hazelnuts.  I dare not to forget to mention my mum is visiting and baked it for me. She is the bomb when it comes to baking!

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free


1 cup Sweet potato steamed and mashed

1/2 cup Cinnamon or Coconut Protein Blend

1 cup Buckwheat Flour

1 cup Almond Meal

1/2 cup Desiccated Coconut (no sulphates)

1/2 cup Rapadura Sugar

2 tsp Baking Powder

1/2 tsp Bicarb Soda

1/2 cup chopped Mejool Dates (pitted)

1 tsp Cinnamon

4 free range eggs

1/2 cup oil (we used Macadamia and coconut oil mixed together)

3/4 cup coconut water or milk

Topped with Shredded Coconut


Pre-heated to 140C (Fan forced)

Line loaf tin with baking paper.

In a bowl combine Cinnamon Protein, buckwheat flour, almond meal, desiccated coconut, rapdura sugar, cinnamon, baking powder, baking soda and chopped dates.

In a separate bowl whisk together eggs, oil, coconut water or coconut milk. Add sweet potato mash and dry ingredients – stir until fully combined.

Pour ingredients into loaf tin.

Bake for 1 and a half hours or until skewer comes out clean.

When cooled, slice. I love to spread creamy organic grass fed butter on top. Yum!

Store in an airtight container for up to 1 week. Alternatively slice , wrap and freeze. This loaf is a great snack or breakfast alternative.